Lal Maans | How to make Lal Maans

7 reviews
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ByDilli 32
Created on 20th Nov 2015
  • Lal Maans, How to make Lal Maans
Lal Maansby Dilli 32
  • Lal Maans | How to make Lal Maans (41 likes)

  • 7 reviews
    Rate It!
  • By Dilli 32
    Created on 20th Nov 2015

Lal Maans is a delicious dish which is liked by the people of every age group. Lal Maans by Dilli 32 is a step by step process which is best to understand for the beginners. Lal Maans is a dish which comes from Rajasthan cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Lal Maans takes few minute for the preparation and 60 minute for cooking. The aroma of this Lal Maans make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Lal Maans will be the best option for you. The flavor of Lal Maans is unforgettable and you will enjoy each and every bite of this. Try this Lal Maans at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time60mins
  • Serves5People
Lal Maans

Ingredients to make Lal Maans

  • Mutton curry cut- 1 kg
  • Curd- 250gms
  • Ghee- 200gms
  • Red chillies paste(mathania chillies)- 3 1/2 tbsp
  • Whole coriander paste- 3 tbsp
  • Onion paste-3 tbsp
  • Garlic paste- 2 tbsp
  • Kachri- 1 tbsp
  • Turmeric powder- 1 1/2 tsp
  • Salt- to taste
  • Sliced onions- 250 gms
  • Fresh tomato puree- 100 gms
  • Chopped coriander- 50 gms

How to make Lal Maans

  1. Clean & wash the mutton and drain out water.
  2. Mix all the pastes, kachri and turmeric with curd.
  3. Heat the ghee in a dakchi or patila and fry the onion till golden brown.
  4. Now add the mutton and start frying, when mutton is nicely fried add the Masala, cook well.
  5. When Masala starts leaving ghee add the fresh tomato puree, cook well. Add 3 cups warm water. The water should be 2’’ above the mutton in the dakchi to cover the mutton.
  6. Now reduce the fire and cover the dakchi and cook the mutton till it is tender.
My Tip: Mathania Mirchi:- A very special quality of chilies grows in the Jodhpur’s Mathania village. The speciality of this chili is they are thick and 5 to 6 inches long afer dried, they give lovely colour and very good aroma to the lal maas.They are easily digestible.

Reviews for Lal Maans (7)

Vandana Srivastava year ago
good
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Shalini Vermaa year ago
what is the Kachri
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ambika singha year ago
I've found my next dinner party dish! so good :)
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shilpi singha year ago
hi... the recipe looks interesting... need to know the ingredient Kachri? is there any other name to it...
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Anjali Bhatiaa year ago
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farzana sayeda year ago
Wat is kachri
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Bindiya Sharma2 years ago
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